Table Doucet — Restaurant in Point Cross

I recently had the privilege of travelling with old friends to Cheticamp, and by extension, experiencing with pleasure an evening service amidst the unassuming walls of Table Doucet.

From afar one may passively conceive that it is merely “just a barn”, but I would counter that by encouraging those who are spurred by such thoughts to cross the hearth and appreciate the full, and unabridged authenticity that is captured from the first plate to the final pour.

Table Doucet immerses its guests with a cultural intimacy that permeates throughout Cape Breton and its people. There is a pride and identity found in the locality that Table Doucet celebrates. They actively use locally sourced pieces, whether it be drapery hanging on the wall, or the very ingredients used to craft each component, the family at Table Doucet appears eager to share their own craftsmanship with the labours of their neighbours.

In regards to the food, I will preface by conceding I am not proficient in discerning the exactness of flavours and the etiquette surrounding dining of this nature; however, without embarrassing myself I will do my best to capture the impression it etched upon me. There is endless moments where I have approached food as a means to an end. It is was viewed as a required sustenance and was treated as such. But having sat at Table Doucet I have been awakened from my previously callous outlook and have been shown that both food and drink can intermingle to create the themes and stories and climaxes of dining. Even as an outsider I was included in their woven telling as with each glass and plate a member of their house discussed with the table the techniques and processes behind their choices. I have previously been enamoured by the What and the How many times, but at Table Doucet they ensure to include the Why.

I would like to finish by touching on those who caretake Table Doucet and its myriad of guests. Their inclusion of those sitting leave no person feeling singular. The communal tables are fitting considering that throughout the course of dining one finds themselves further engaged with both the house, and those at their sides. To shakily borrow a culinary term, one finds themselves quickly stirred within a mèlange that leaves a guest feeling they are inherently tied to Table Doucet henceforth.

Having said all that and reconsidering my earlier thoughts on it being “just a barn”, I see now maybe it is. But Jesus, what...

Table Doucet.

Absolutely loved it. In fact, the review could end here as it encapsulates the pleasure the experience brought.

I’d love to describe each of the seven courses on the tasting menu and the pairings curated by Andrew, but it was enough to let the experience wash over me. Which is my way of saying I couldn’t do the flavour profile justice .

The attention to detail, especially in the utilization of local ingredients woven into an homage Acadian cooking, was at Michelin level execution - farro porridge, butter tarts, chicken fricot, seafood chowder, peach squares were some of the influences for this iteration of their tasting menu.

Alder peppercorns, a Cape Breton moonshine wild rose hip based amaro, fermented garlic scapes, foraged Maitake mushrooms, smoked kelp, Mangalica lardo, and that’s just the tip of the iceberg.

Locally sourced produce and provisions, added an incredible level of intensity as they were clearly picked at peak ripeness and/or harvested at optimal maturity.

The number and quality of the partnerships with local providers is yet another feather in Andrew & Cameron’s respective chapeaus.

Honestly, the degree to which the team goes to in achieving flavours & textures, with balance & subtlety had me grinning from ear to ear and impressed as all get out.

In equal measure.

If it seems like I’m neglecting service, rest assured I’m not.

Service was the perfect level of un-noticed seamlessness. Which is the highest honour I can give. Other than an initial cocktail order, I asked for nothing and yet everything needed was there, exactly when it should be, in the right amount, that it felt like mind reading.

Bravo to Andrew, Jo-Annie & Jake. Take a bow.

Cannot recommend this experience enough. Table Doucet is a gem at the westerly foot of the Cabot Trail.

We...

Five Stars for an Unforgettable Dining Experience at Doucet

Our host at Ridge on the Chimney suggested we try this special restaurant named Doucet, so we took him up on it and we now thank him profusely…!

Doucet offers an immersive 6-course tasting menu that is nothing short of exquisite. Under the creative guidance of Michelin-trained Chef Cameron Armstrong, each dish is beautifully crafted and bursting with flavor. The intimate setting, limited to just 24 guests per evening in a charming, restored barn, creates a cozy farmtable elegance that feels both refined and welcoming.

The service is impeccable—professional, attentive, and genuinely friendly, making you feel like a guest in their home. The atmosphere strikes the perfect balance between rustic charm and sophisticated elegance.

Though the menu is always evolving, our night featured highlights such as the einkorn, kale, and hen of the woods; and red fife, grilled lettuce, herbs . The dessert — a delightful rhubarb and buckwheat, tisane creation — was the perfect finishing touch.

This was one of the most satisfying and fun meals my wife and I have enjoyed in recent memory. Highly recommend for anyone seeking a culinary adventure in a truly...